A play on a popular breakfast dish of chocolate rice porridge, we made a tart shell of puffed rice and Philippine unsweetened chocolate. it is topped with our homemade cheese, roasted beets and Tinapa sarsa (smoked fish -herb sauce).

One of the best comfort food. Rice porridge is mixed with tender green garlic topped with quail egg, Dungeness Crab and a clear broth.

A true celebration of Spring. Asparagus, peas and fresh curry is mixed with our handmade noodles. It is topped with Palapa Maguindanao - a condiment of toasted coconut with aromatic herbs to compliment the dish.

Humba is a dish popular in Visayas and some parts of Mindanao. It is pork belly that is cooked adobo style with aromatic spices such as star anise and dried mandarin orange peels. This will be served with Greens that will be available from our favorite vegetable Farmer - Thai Yang

Bbq skewers are an essential part of Filipino cuisine. here we showcase the legs marinated in a traditional soy and vinegar marinade. the loins are spiraled with shiso, and the rest is made into a longganisa skewer with a cane vinegar dip with quail egg. we also picked up heirloom carrots from the market and roasted it then coated with seeds for extra texture and flavor. Using the hands are a must in this dish.

A palette cleanser of Mango Tapioca Pudding with pomelo and mango gelee

Tinagtag is a rice fritter from Maguindanao. We recently created this dish for the Regional Filipino Celebration dinner at the James Beard House. Quite excited about this one.

Finishing the dinner with Coconut glutinous rice mochi coated in toasted rice flour.